All language subtitles for Masterchef.Au.S16E36.720p.WEB-DL.AAC2.0.H.264-WH

ANNOUNCER: Previously
on MasterChef Australia...

Please welcome Hugh Allen!

(CHEERING, APPLAUSE)

..his incredible pressure test...

Today you'll be making my...

..banksia pod.

Oh, my...

..took the perfection
of Mother Nature...

That is mind-blowing.

..and put it on a plate.

Oh, my God!

This man's a genius, honestly.

They all made a Hugh-mongous effort.

I'm not going home today.

I've got more to prove
and I wanna come out on top.

But it was the end
of the journey for Alex.

(CHEERING, APPLAUSE)

Tonight,

the cloches are small,

but a massive surprise awaits.

Here we go.

Hey!

JOSH: It's white apron day.

No...nothing hanging over our heads.

I'm ready to express myself
and have a bit of fun.

Alright. What's under the cloche?

Interesting.

White aprons - immunity day.

Fun times. Right?

ALL: Yeah.

Wrong!
Oh, what?

At this stage of the competition,

you should know
to never let your guard down

and always expect the unexpected.

This...

..is a surprise elimination.

Got this.

Oh, my God! (LAUGHS)

It's an elimination cook!

Yep, that throws
a spanner in the works.

So you're gonna need one of these.

Come get it.

Good luck. Everyone, good luck.
Thanks.

Thanks, Sofia.

Just your laundry lady,
coming through.

Well, that's just changed
the energy in the room, eh?

Pezza? Did we get you?
You didn't see that coming, did you?

No, I didn't see it coming,
but...have a crack or go home.

You said it, mate.

But it's not all bad news.

You are not just cooking
to save yourselves today,

we have thrown in
an extra incentive to play for.

Oh, wow.

Whoever cooks the best dish
will win an epic prize.

You'll find out what it is later.
(LAUGHTER)

What?! The tension!

Trust me, it is worth the wait.

Righto, hop behind your benches.
Let's get to it.

So, today we're bringing back
a MasterChef original.

Oh, right.

This...

..is the invention test.

Oh!
Wow!

Under those cloches

there's an Aussie legend
that you need to reinvent.

Do you wanna see what it is?
ALL: Yes!

Righto. Lift your cloches now.

(ALL EXCLAIM AND LAUGH)

That's so cute!

Wakey-wakey! Eggs and bakey!

It's bacon and eggs!

Yeah!
Yeah! Bacon and eggs!

Smells good, too.

Are you bacon and eggs,
or eggs and bacon?

Eggs and bacon.
I'm bacon and eggs.

Bacon and eggs.

Uh, OK. I'm gonna put this to bed.

Is it bacon and eggs,
or eggs and bacon?

Put your hand up
if it's eggs and bacon.

(LAUGHTER)

Right.

Eggs and bacon, bacon and eggs,
whatever you call it,

Australians all over the country

start their morning
with this sizzling-hot duo.

It's the perfect pairing,

and it's stood the test of time
for many tasty reasons.

Today we want to see
innovation, creativity.

Give us eggs and bacon
with your own unique spin on it.

(JUDGES LAUGH)
Perfect timing.

Oh, my God.

Alrighty, gang,
we're giving you 75 minutes.

We want you to reinvent
bacon and eggs.

The best dish will win its maker
the amazing prize!

Oh, God!

Unfortunately, the least impressive
dish will send its maker home.

There is a lot to play for
today, good and bad.

Are you ready
to bring home the bacon?!

ALL: Yes.
Oh, God.

Your time starts now!

JEAN-CHRISTOPHE: Allez!

Alright! Let's do it!

Do I...?

Whey! (CHUCKLES)

I have watched many a MasterChef
season with the invention test,

and I love it -

it brings out so much creativity.

So, yeah, I'm a bit excited
about this challenge.

My dish today is going to be
a...um, a stuffed naan.

I'm gonna stuff the naan
with eggs, bacon and blue cheese.

I'm gonna be serving it
with a compound butter,

some candied walnuts,
and a rocket salad,

almost like a whole breakfast dish.

So, I think that'll be
really interesting.

I'm really hoping that the judges
actually like the fact

that I've, I guess, reinvented
the way we can use bacon and egg

and actually stuff naan
with it, you know?

Black or white apron, top dish
is what I'm aiming for. (LAUGHS)

So, fingers crossed.

Ugh! A shock elimination.

It felt brutal!

If you're last today, you go home.

If you're first today,
you get this incredible prize.

I cannot wait to tell them
what it is.

In terms of an invention test,

I think bacon and eggs...
it's a tough one,

because everyone is so familiar with

frying a bit of bacon,
frying some eggs,

putting it on some sourdough
and away we go.

So this is really going to
make them think

about how they can take
those two very familiar flavours

and make them into something
that we've never seen before.

POH: Yep.
I would love to see eggs deep-fried.

Perhaps using the bacon, make it
like a crispy surrounding.

Maybe on some risotto.

That's something I'd love to see.

Or, alternatively,
take a different egg -

take some caviar, or a quail egg.

I mean, how cute would it be
to just see

lots of little poachies
lined up in a...

..in a very different way
to what we're used to?

Yeah, yeah. Like an
amuse-bouche or something.

Yeah, like, a little devilled egg...
Yeah, yeah.

..with, like,
bacon butter or something...

Yeah!
..like, on top.

Where we are in the competition,
they've learned so much.

They should be able to turn up
with a fantastic recipe.

Mm. Big-time.

And that's what being in the top 10
and beyond is all about.

What better challenge
than an invention test

to put that all on the line?
I agree.

And today there couldn't be
more to play for.

Absolutely.

HARRY: Surprise elimination?

Look, it's better than a...

No, it's pretty bad, actually.

(LAUGHS)

But, uh, today I just wanna
shoot for the stars.

Like, I don't wanna think about
the possibility of going home.

I want to try and win this,
um...this big prize

that they keep talking about.

Look, to be honest, like,
I've never had, like, the top dish.

So, yeah, I'd love that to be today,

because then I also win
the mystery prize.

And I think doing something that's
technical is a good tactic today.

Hey, Harry. Tell us - how are you
reinventing bacon and eggs?

So, I'm reinventing
the bacon and egg roll,

the Aussie classic, the old B&E.

Sorry, Sofia - it's not
the E&B. (CHUCKLES)

As long as it tastes good,
I don't care what it's called.

Um, but I'm doing them
mini-style, with, uh...

..inside little choux buns.

So, that choux...
Yeah.

..we want, beautiful dry choux...
Yeah.

..nothing soggy in between.
Definitely.

What else?
So, I'm doing a bacon-fat crackling.

The bacon crackling, um,

you know, I think will be
sort of salty and sweet.
Mm.

Then I've got some other bacon
crisping up in the oven.

That'll be sort of like
a nice, shattery,

sort of crispy bacon layer.

Uh, chive custard,
a little hash brown inside,

and then some nitrous oxide
scrambled egg.

I'm completely fascinated.

You've got a lot going on, Harry.

But if you nail it,
could be dish of the day.

Epic.

Like, it's a pretty ambitious cook,
and so we're going for gold today.

Don't go 'bacon' my heart!

You have one hour left!

ANDY: Oh! That was even better!

Oh, I hate myself! (LAUGHS)

Bacon and eggs, baby.

I am making what I call
my Boxing Day brunch.

So, it's a Sri Lankan take
on eggs and bacon.

I'm making it...

..it's actually because it's
one of my favourite things to eat

'cause it's milk rice, curry sauce,
with bacon and eggs.

So, I don't know what the prize is,
but I sure as shot want it.

NAT: I'm making
a classic Thai congee.

So, congee is like a rice porridge.

I am gonna try and get
a little bit more creative.

I'm gonna make, like,
a bacon stir-fry

with boiled duck eggs.

Today, everything's on the line.

I'm not ready to leave at all,

so I just have to give it
my best shot.

I'm making kottu roti.

So kottu roti literally
translates to 'cut roti'.

It's kind of like a stir-fry.

Right now I'm rendering
all the fat off the bacon,

'cause that has so much flavour,

and I'm actually gonna start making
my curry sauce using that fat.

And I think what I'm gonna do
is try and make, like, an omelette

and, like, parcel the kottu roti
in the omelette

and try and be inventive that way.

I really want that secret prize.

I have no idea what it is,
um, but I really want it.

MIMI: I am going to do
my own spin on bacon and eggs,

and obviously, that wouldn't happen

without me throwing in something
sweet with something savoury.

I've chosen some
pretty bold flavours today.

And there is a very tricky balancing
act with sweet and savoury

and, you know, some days
I've really messed it up

and some days
I've gotten it pretty right.

So I'm gonna try
and get it right today.

Mimi! Tell us what you're making.

Um, I'm making
a blueberry bacon cobbler.

So, blueberry pie, a bacon
and parmesan biscuit topping...

Yep.
..with a black pepper ice-cream
and custard.

Would this be on a dessert menu,
technically?

The savouriness of it
would remind you

that it's not necessarily
just end-of-the-night dessert.

You know me - I love
my sweet-savoury thing.

I like it. I...

See, I would do something like that.

How about you?
Um...

Yeah. I don't know.

This is gonna come down to flavour.

Good luck, Mimi.
Thank you.

I understand Sofia's worries.

I knew that this dish
was extremely risky

and daring to do
on a black-apron day,

but if I do it in a very smart way,

I'm hoping that I can
get away with it.

Sweating like no tomorrow
already, brother.

Sweating like a butcher's dog?
(CHUCKLES)

I love bacon.

Bacon just makes anything better.

Like, it doesn't matter
if it's mashed potato -

put bacon in it, it's better.

If it's a tomato sauce with...

..you know, put bacon in it,
it's better.

Like, it's just
the best thing going around.

So, um, yeah,
I'm feeling good today.

Bacon and eggs challenge.

I'm gonna do, like,
a bacon and pecan, uh, tart

and I'm gonna do an eggnog
ice-cream to go with it.

I think it doesn't hurt to,
you know, turn meat into dessert.

That's what I'm trying
to achieve today.

Sorry, mate - I've got bacon
going everywhere.

Ooh! Pezza!
Wha-hoo!

You've got some bacon popcorn
going on there.

Bacon's popping.
I don't wanna get too close.

Sorry.
It's jumping.

How are you doing?

Oh, I'm under the pump,
but I'm having a go.

You must be so familiar with
the cut, and bacon in general,

yet you've chosen
to lean into a dessert.

Yeah, well, just
something a bit different.

I think, uh, there's
a lot on the line today.

I do a fry-up at home, but that's
not gonna get me over the line.

I mean, I want...
I want what's up for offer,

so Pezza's gonna give it
a good, hard crack.

Damn straight.

At the start of MasterChef,

Pez would never have thought
of trying something like this.

But that's how we grow,
and that's where Pezza's going.

But time, that's the scary part
with making this tart cake,

and the biscuit base, it's gonna
take about 15 minutes to cook

after I make it,

and then the filling is gonna take
about 30 to 35 minutes.

So there's 50 minutes straight-up
that I'm gonna use

and we've only got 75 minutes,

so I think it'll be
really pushing it,

but that's what it's all about.

If you don't use the time wisely,

you're not gonna get
a really good dish,

and you've gotta really
push your elements.

So, I'm gonna just try
as hard as I can.

Prove to us that bacon and eggs
is a cracking team.

You've only got 45 minutes to go!

JEAN-CHRISTOPHE: Allez!

You going good, Mims?

Uh...maybe.

Going.

For today's invention test

I'm making a bacon and egg
stuffed naan,

so I think that'll
be really interesting.

The tricky part about my cook today

is actually gonna be
stuffing my naan with the eggs.

Eggs are runny. Naan bread
is like a soft dough.

I don't want the dough
just absorbing it like sponges.

But I also cannot pre-cook
the eggs before stuffing

because, when I bake the naan,
the eggs will be overcooked.

So I've come up with a technique

to make sure
that they're perfectly done -

I've frozen the eggs raw,

so it's easier for me
to actually put it into the naan

and, hopefully, they'll be
cooked to perfection.

Alright. (SIGHS)

The blue cheese also adds
another level of flavour.

And then I need
to roll it back, let it rest

before I put it into the oven.

And there's still
a few pieces of the pie

that need to come tog...
or pieces of the naan

that need to come together
for this dish to come together.

So... (INHALES DEEPLY) Yeah!

It's always exciting
in this kitchen.

I've got my eyes
on this prize today.

(TIMER BEEPS)
I don't know whose timer that is.

Is that my timer?

Can someone turn that timer off?

(TIMER BEEPS)

Oh. That's me.
(LAUGHS)

LOCHY: Bacon and eggs!

I'm usually, like,
a salmon-and-egg kind of guy,

but, uh, yeah,
bacon and eggs today.

The humble Australian breakfast.

Lochy, how are you?

Um, I'm doing, like, a...

..my take on, say, a bacon and egg,

but with, um, hash, bacon,

scrambled eggs
with chipotle through it,

stuffed inside a pepper,

um, with a chipotle hollandaise.

So, the bacon will be
stuffed in your peppers?

Yes, the bacon will be
stuffed in the peppers.

I think there's probably
a way you can be

a bit more creative and inventive.
Yep.

I think it's a creative breakfast...
Yep.

..but how can you take either
the flavours of bacon

or the properties of eggs

and do something that we're like,
"Wow, that's really clever"?

Yeah.
Yep.

It just has to be for one element.

It's gotta be tasty, yeah?
Yeah.

Good luck.
Thanks, guys.

Um, yeah, it's really
not a nice feeling

when the judges say
they don't think it's enough.

I can maybe add something that's
gonna be, like, a 'wow' factor.

A lot more on the table today,
now that it's an, uh, elimination,

so I've gotta
think of something here.

They're thinking about
the concept of bacon and eggs

and then making something
really original.

That's what the invention test,
for me, is all about.

Uh, so, Lochy, um...

..a typical caff breakfast.

He's using peppers, which look
quite wet for my taste.

His plan is to be
a little bit creative

by stuffing the bacon into it,

but, then again, it's not
the most exciting invention.

I really hope it's gonna be tasty.

I'm really excited
about Harry's dish.

He's doing a choux bun,

so it's going to be a little,
like, hors d'oeuvre-size bite.

Cool.

He's doing nitrous scrambled eggs,

and I think he's doing some kind
of chive emulsion as well.

So, I think that sounds good.
It's solid.

Never have we before had so much
riding on the top prize...

Yeah.
..but also on the bottom dish.

So, it's gonna be very interesting
to see how this plays out.

Yep.

Ooh, that is good.

My blueberry filling
is currently very jammy,

um, which is lovely.

I now need to get onto
my bacon biscuits.

I put all my bacon in that pastry.

Like, I'm pretty certain
that it'll taste like bacon.

I punch out biscuits from the dough

and top my blueberry filling
with those biscuits.

My black pepper ice-cream
is in the ice-cream machine.

It tastes and looks
the way I want it to.

I've made black pepper
ice-cream once before,

but had it solely on its own

and never in combination
with other things.

So this is going to be a very,
very interesting experiment.

It's a very unique dish.

Like, it's half dessert,
half savoury.

If it pays off, I could be gunning
for the mysterious prize at the top.

I'm so game mode right now.

Sorry, mate. I'm sweating
like an old mule.

I'm making a bacon and pecan slice
with an eggnog ice-cream.

It's gonna be something
really different,

and I think it could put me
on top today.

Going to the clock, I know this cake
needs to go in the oven.

The base is in. I've just gotta
get this filling in.

That's my biggest worry
at the moment,

is getting that filling in
and getting it cooked in time.

Yeah, look, I just have to
really get that cake in.

It needed 35 minutes just to cook.

It's gonna be super tight
with timing.

But, look, I've just gotta
back myself now.

It's in the oven.

Gives me at least
the opportunity to win.

It's no good playing it safe
in here anymore.

And they can't send me home
on bacon day, can they?

JEAN-CHRISTOPHE: Ladies
and gentlemen, 30 minutes left!

LOCHY: I'm making a
bacon-and-egg-hash-stuffed pepper.

I've got all my elements going.
The peppers are in the oven.

I've got potato frying for my hash.

The bacon is gonna go in with
the hash inside the stuffed pepper,

and they're meant to be, like,
a really nice crunchy element.

But I need to bring
something else to this dish,

because the judges have said
that it's just not inventive enough.

I've got extra eggs,

and I think maybe
a smoked egg yolk on top,

like you get a tartare.

So I just need to get the egg yolks,
get the smoke gun in,

turn it on, let it smoke
for 10, 15 minutes.

With this smoked egg yolk element
I'm like, yep,

that could be the 'wow' factor.

Yep, that's what Andy
was talking about.

OK, I'm in a good spot.

So I'm feeling more confident
as my dish is coming together.

You going alright, mate?
Yeah, mate.

My tiny bacon and egg rolls,
they are coming along great.

Chouxs are in the oven.

Just flipped them
and poked a hole in the bottom

just to let some of the steam out
and dry them out a little bit.

And, yeah,
they're looking pretty good.

I wanna be the top dish,

so I'm gonna get into
prepping everything I need

for the nitrous eggs,
which is essentially scrambled eggs,

but I'm charging it
with the siphon first.

The nitrous eggs,
they're, like, super...

..the texture's just, like, light,
but has more chew to it

and, um, gives them,
like, a bouncy texture.

It's really cool.

This is a cool little innovation
I've always wanted to try.

So, yeah, I'm really excited.

MIMI: Everything
is on the right track

for my blueberry
and bacon biscuit cobbler.

The ice-cream is stunning.

You can clearly see that
it's black pepper ice-cream.

I'm up to my custard now

and it's, yeah, a very yolky mixture
that I'm trying to go for,

to make sure that
the egg flavour is there,

and you can, hopefully,
see yellow in the custard.

Ooh!

Attention! 15 minutes to go!
(JUDGES CHEER)

POH: Let's go!

JOSH: Jeez, another dessert
from Pezza today.

So, pecan and bacon tart
with, uh, eggnog ice-cream.

So, something a bit different.

Time's ticking away, but I've got

the bacon and pecan slice
in the oven, that's cooking away.

I've got the eggnog ice-cream
that's nearly done in the churner.

It's just coming together.

She's nearly done.

Man, that's good!

She's churned. It's beautiful.
It tastes so creamy.

I love the flavours in it -

the cognac, the nutmeg,
the cinnamon and the cloves.

They just go so well together,

and combined together, that eggnog
flavour's really showing through.

So, yeah, I'm really excited about
this, 'cause it's something new.

But now I'm just
looking at the oven.

I just need this tart to cook.

It's just starting to colour,
but I know it needs another...

..it needs another 10 to 12 minutes,
there's no doubt about it.

It's gonna be touch and go.

ANDY: Pezza.

It always worries me when I see this.

(LAUGHS) Just trying to hurry
cooking, mate. You know how it is.

It's gonna be touch and go.
(INHALES SHARPLY)

It always is in this kitchen.
You know that, guys.

Seriously,
if that thing isn't cooked,

there's a possibility
that you could go home.

I'm not looking forward to it
if it doesn't cook.

Thanks, guys. Appreciate it.

It's all riding
on what's in the oven.
Thanks, mate.

Keep your eye on the prize!

You have 10 minutes to go!

Come on, everybody! Push!

NAT: Step, step, step, step, step...

(TIMER BEEPS)

It's me. It's me. I'm literally...

I was literally
grabbing ice for that.

I'm cooking things I love to eat.

My rice is just
in the blast chiller,

just sitting in the little ramekin
so I can take it out.

I'm finishing my sauce.

My kithul-treacle-glazed
bacon is done.

I'm frying an egg
to get that yolk-popping moment.

DARRSH: Um, I'm doing great,
and what I'm cooking is kottu roti.

My bacon is crisping up
for the crumb,

and my roti is here resting,

which I need to start
rolling out soon.

My curry sauce tastes amazing.

I'm really, really happy with it.

The flavours are really good.

NAT: # Not freaking out at all! #

My classic Thai congee,

I am inventing it
by adding eggs and bacon.

That's perfect.

So, I'm making,
like, a bacon stir-fry

that's gonna be quite aromatic
with the spring onion.

I'm currently, uh,
boiling some duck eggs

on a gentle, you know,
uh, boil, simmer. (CHUCKLES)

Um... Yeah, it's getting there.

With seven minutes to go...
Yeah, yeah.

..she's gotta get them jammy -

which is, what, seven minutes?

I'd be pumping a cup of quail eggs
in there or something.

Same.

Just fry an egg.

I done...I've done that...
I done that very thing.

LOCHY: I've got
my peppers in the oven

for this stuffed
bacon and egg and hash pepper.

I get my peppers out...

I think they're too soft.

..and they are overcooked.

You alright?
Yeah. I'm just struggling now.

Yeah, the skin was bubbling,
is where I wanted it to be,

but the inside is already so soft.

(SIGHS)

Always nervous in here.

I don't wanna go home.

There is so much riding on this!

Five minutes to go!

LOCHY: It's my first time
using these bullhorn peppers

and they are overcooked.

Like... (SIGHS) ..I didn't think
they were even in that long

to get to this point.

But I've got one good pepper -
only one.

But it's too late in the cook
to do another batch now.

I've gotta use that one pepper

and hope that it stays right.

Still need to make my hollandaise,
stuff the peppers.

I just have the drive
to keep pushing

because the best dish of the day
is gonna win a prize.

We don't know what that prize is.

But, also today, black apron -

one of us is gonna go home.

I'm just about to get these eggs on.

My tiny bacon and egg rolls.

Whoop! (LAUGHS)

Got a bit excited there.

This is...crazy!

(CHUCKLES)

The nitrous eggs,
I really rate them.

These pillowy, bouncy eggs

could put me in a shot
for this prize.

Chouxs out of the oven...

Happy.

Oh! I'm so relieved.

Like, they've got
a beautiful golden colour.

You know, I'm confident
they're dried out inside.

So everything's coming together

and, yeah, I think they're ready
to be plated up.

So, how I'm gonna build this,
I'm gonna go,

you know, the bottom part
of the choux,

some chive custard,

and then I'm gonna go the hash brown,
then the egg, then the bacon.

Hope they like it.

SOFIA: Three minutes to go!
ANDY: Come on! Let's go!

Come on!
POH: Come on, guys!

JOSH: There's no time left.
I just need to plate this up now...

..and, well, touch wood it's cooked.

Are you happy, Pezza? Can you tell?

Yep. I'm happy.

You're happy?
I'm happy.

It's holding together nicely.
It's looking really good.

So that little bit of worriedness
is out the door.

She's time to crack on.

Just gotta get that nice
little square in the middle

on the plate with the
ice-cream and the goodies.

Perfect.

Oh, my God, the naan stuffed with

blue cheese, bacon and eggs

is looking fine.

I'm praying for perfectly cooked egg
inside that naan.

Hopefully. (LAUGHS)

But you know, you never know
till you actually cut into it.

I'm almost done now.

I've put it on my plate,

I've smothered it with
the chilli garlic butter.

Looks gorgeous.

Alright, come on, baby.

I'm actually thinking that
this cobbler looks bloody brilliant.

Ow!

And I'm ready to plate up.

Guys! Come on! Push!
You have one minute to go!

ANDY: Come on, let's go!
Go!

One minute!

30 seconds left! Come on!

LOCHY: I pull the pepper out. It's
looking good. It's held together.

I just hope it tastes great.

But time to plate up...

..and put that egg yolk
right on top.

Bring home the bacon in 10!
Oh, my God.

JUDGES: Nine! Eight! Seven! Six!

Five! Four! Three! Two! One!

That's it!

Oh, my God.

SAVINDRI: Are you OK?

It's enough? I don't know.

SUMEET: I gave it my all.

Hopefully, it pays off.

Top dish is what I'm aiming for.
(LAUGHS)

So, fingers crossed. Let's see.

Go, Pez.
Go, Pez.

I'm proud of what I've achieved
and what I've done.

I think it's...it's different,
it's creative,

and I just really hope they like it.

Pezza.
Hey, gang.

Uh, today I've made
bacon and pecan slice,

and I've made an eggnog ice-cream.

I just wanted to do
something a bit different.

And, like, I think
it's very innovative.

Brave move from a guy who probably
knows bacon better than anyone...

Yeah. No doubt.
..in this kitchen.

Let's go.

See ya, guys. Hope youse enjoy.

Nice, gooey middle.

JEAN-CHRISTOPHE: I think Pezza...

..has delivered...

..with a fantastic dish.

In fact, it's nice to see Pezza
not trying to survive -

even though
today's an elimination day -

but to express himself.

It's a pleasure,
because he's now playing...

..with us.

POH: For me, with Pezza's food,

I often just
set all my thoughts aside,

dive in, eat it,
and then think about it.

And I think that's what
his food is about, isn't it?

It's just food that
you just wanna dive into.

In terms of the flavours,

I thought that he did such a good job
of lacing it with the bacon.

It's definitely creative and it
definitely, definitely tastes good.

SOFIA: That eggnog ice-cream,
it was velvety and smooth

and still had
that boozy punch to it,

but also had the egginess
of the eggnog.

So he has actually incorporated the
egg in a way that you can taste it

while taking that element
and spinning it on its head.

The Pezza who was sitting
opposite us today

is absolutely not the Pezza

who walked in on day one
of this competition.

I love this new guy.

I think he should be
really proud of himself.

OK.

Good luck, Mim.
Thanks.

I think it all tastes delicious,

but I think it's a controversial
combination of flavours.

If one of the judges
might not like it,

that might be enough
to send me home.

Hi, team.

Hey, Mimi.
Mimi!

Hi, Mimi.

(WHISTLES)

Wow.

It's a hefty dish.
Yeah, it is pretty hefty.

(LAUGHS)

It's a blueberry
and bacon biscuit cobbler...

..with a black pepper
ice-cream and custard.

You know that
I love that savoury-sweet...

I love toeing the line
of those two things.

Alright, Mimi,
we're gonna taste. Thank you.

Thank you very much.
JEAN-CHRISTPOHE: Thank you so much.

Thank you.

Oh! That looks pretty epic.

SOFIA: I hope it tastes
as good as it looks.

Bloody hell.

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Bloody hell.

Right. Mimi's dish.

I have to say,

wow, that's the type of dish I love.

The colours are perfect.

The bacon into this
little biscuit...

..yes, she's done it very well.

The egg introduction
into the custard...

..it is fantastic.

In fact, if you don't mind...

This is delicious.

For me, the black pepper ice-cream
like, enhanced the bacon flavour...

Yeah!
..and the saltiness in the bacon.

'Cause I was like, "Man, she...
she could be going home here

"because of the lack of bacon."

But then I had some of the black
pepper ice-cream and I was like,

"What is going on here?

"I can taste more bacon now
than I had before."

So, I know it's intense,

but I actually really enjoyed it
for...for that purpose.

She said she wanted to toe the line
between sweet and savoury,

and she absolutely has done that
with that powerful pepper ice-cream,

to the point where, even though
this is definitely a dessert,

it doesn't taste like one for me.

And while the texture
of the ice-cream is incredible

and it's such an interesting
ingredient to put into ice-cream...

..it does not go with
a blueberry cobbler, I think.

It feels so...

..spiced, and so savoury

that it's detracting from everything
else for me, which is...

And now, as I'm thinking
about it, I'm like,

is that just because
I find it challenging?

With the ice-cream,
yes, it was very peppery.

And I think, for some people,

it would really tip into...
you know, that 'yum-yuck' thing -

it would tip them into 'yuck'.

But I really enjoyed it.
Mm.

So, for me, it is thought-provoking,

but I'm on the 'I love it' side.

This was a crazy tasting,

because some people like it,
some people don't.

So, this is, like, a bit
of a split decision on this one.

Good luck, Hazza.
Good luck, Haz.

Mmm, you can smell the bacon.

I'm happy with the dish,

but I know that there are
strong dishes out there today.

You know, everyone gave it
a red-hot crack,

and you just don't know
what's around the corner.

Here he is.
Hello, hello.

(JEAN-CHRISTOPHE LAUGHS)
Hi, Harry.

POH: Oh, my God.

HARRY: I made you
tiny bacon and egg rolls.

OK, well, we're gonna have a try.

Thank you.
Good luck.

I'm very intrigued with this.

You know what?
To be part of this competition,

I was expecting to have the chance
to discover a lot of good dishes.

And this is one of them.

The choux - nice and crispy.

Very well inflated.

That lovely little sweetness
to it. Perfect.

The chive custard -
it's actually surprising

how he's managed
to keep this so thick,

and in fact, the thickness
is what gets me that excitement.

The fluffy scrambled egg,
that was very smart

and to mix with the crispiness
of the choux - phenomenal.

I really loved it.

I think it looks adorable.

I think the choux pastry
is done really well.

Yeah.

And, I think, probably
one of the most inventive dishes

we've seen today.

He's used so much technique.

You know, the choux bun with
the bacon fat crackling -

like, genius, absolutely genius.

That chive custard,

it's just the perfect silky texture

laced with the chives, which
gives it that kind of oniony hit,

which we all know goes so well
with a bacon and egg roll,

but it's just done differently
and makes it more interesting.

And then the eggs, they are,
they're light, they're fluffy.

Um, that siphon gun did its job.

That's...that's a technique

that we've never seen in this kitchen
before, let alone from Harry.

There's...there's a lot
of ticks here for me.

I think, like, creativity -
massive tick.

Yeah.
Flavour - huge tick.

Technique - like, monster tick.

Couldn't agree more.

Hey, Darrsh.
Hello, judges.

My dish is an egg and bacon
kottu roti.

JEAN-CHRISTOPHE: When this
actually landed on the table,

I thought...

..it's not appealing,
it's not exciting.

And when I went to eat,
it's absolutely fantastic.

It smells lovely, it tastes lovely.

So who cares how it looks?

It's a sheer delight.

Hey, Sav.

SAVINDRI: It's called kiribath,
also known as milk rice,

with bacon through it,

and Sri Lankan treacle-candied bacon

with a runny egg.

I loved all the elements
on the plate.

I felt that they were
like a little choir of flavour.

The one thing I will say, though,

is that she has not
reinvented her egg component.

Hi, Nat.

I made a ginger-based congee

with boiled duck eggs
and some bacon.

If I went to,
like, an aunty's house,

like, a relative's house for lunch,

and they served this up,
I'd be so happy.

I'd be like, "Yum," you know?

But the eggs
were definitely underdone.

Oozy yolks forever,
but oozy whites - no-no.

Go, Lochy.

I don't think it's my best dish,
but I'm glad I pivoted

and put that smoked egg yolk
on top of my stuffed pepper.

It's just if it's enough
to keep me here.

Hey, Lochy.
G'day, guys.

Lochy! What have you made?

Bacon and scrambled egg hash
stuffed pepper,

and then a smoked yolk on top.

And if this was the dish to send
you home, how would you feel?

Uh, I'd be devastated, really.

Um...

I'm really starting to think
that I can go all the way here,

so I would be very, very upset,
and disappointed with myself.

We'll taste your dish now.

Thanks, guys.

The little smoked egg yolk on top,
I thought was a great addition,

considering that wasn't
part of the dish early on,

and I thought the smoked egg yolk
was really well executed.

It was nice and smoky.

But I've got a few problems
with the rest of the dish.

It's really heavy.

Yeah.

Like, you've got the fried potatoes,
which are really heavy,

then you've got the egg yolk,
and then you've got a hollandaise.

It's all really, like, rich.

So he's just missed the mark.

When you think about
a bacon and egg hash,

the whole point of that is texture -

it's crispy, it's crunchy.

And by putting it inside
a pepper and moistening it,

what you're kind of left with...
this is gonna sound really harsh,

but I'm reminded of when you
leave hot chips overnight

and then you decide
to go back for one

and you're like,
"Why did I do that?"

Good luck, Sumeet.
Thanks, guys.

In my reinvention
of the bacon and eggs,

I have tried this new technique

of stuffing naan bread
with raw, frozen eggs.

The risk is, are they
cooked properly inside?

But I'm glad I did something
that was true to me.

Hi, Sumeet.

But it looks beautiful.

Whoa!

So I feel good about this.

Sumeet, what have we here?

So, I've made you my bacon,
egg and blue cheese naan.

Sumeet, you've made it all the way
through the competition.

We're now in the top eight.

You know, when I started this
journey, I started it for myself

'cause it was, like, a dream for me.

But, you know,
when I made it to top 10,

my children have now started
believing in their dreams.

How good.

There's something really powerful,
I think, about leading by example.

And we all believe
in your dream too.

So, thank you, Sumeet.
We'll taste your dish.

Thank you.

Alrighty.

I...

..am struggling with this one.

ANDY: I...

..am struggling with this one.

'Cause the two bites that I had
were very different.

So, I originally had the one
that was closest to the middle,

that was my first bite,

and the egg was, like, just set.

It was beautiful and rich
and delicious.

That, combined with the blue cheese,
the honey on top, and the bacon,

I was like, "OK, this is alright."

Then I got my second bite,
where the egg is overcooked.

The reaction of the overcooked egg
and blue cheese,

I really dislike that flavour.

And I think that it's all come down

to how inconsistent
everything was cooked.

POH: I love the way it looks.

It's beautifully presented.

I think, conceptually, it's a solid.

She really answered
the inventive brief.

I quite enjoyed the garlic,
chilli, and the honey effect,

again, on the outside.

But as soon as I hit the bacon, eggs
and the blue cheese on the inside,

I started to have issues.

I'm trying to detach myself
from loving Sumeet,

because I think she's great

and she's demonstrated
a lot of credibilities.

But today, I think it's...

..if I was supposed to save my life,
I would have not done this dish.

I agree.

Nothing like a surprise elimination
to get the blood pumping.

And with the excitement
of an amazing prize,

who would have thought
the most important meal of the day

would become the most crucial
of the competition so far?

If I call your name,
please step forward -

you're in danger of going home.

Sumeet.

Oh, God.

Lochy.

This was a super-close call.

But one of you...

..was saved
by a last-minute addition.

The yolk.

And that cook was you, Lochy.

Yeah.

Good job, mate.

Good job.

I'm so sorry, Sumeet.

You're going home.

It's alright. It's OK.

This kitchen is just magic.

It just truly is.

Come in here, and your dreams
just come alive.

And to share this experience
with this beautiful bunch of people

and to have you guys taste my food

has been a privilege beyond words.

Nat?

Sumeet's your roomie. How would you
describe her as a person?

She's like my mum, but also my
sister, and bestie at the same time.

I'm gonna miss you so much.

I'm so sorry, Sauce Boss,
but it's time to say goodbye.

Thank you.
Come on. (LAUGHS)

See you, Sumeet.
Thank you so much for everything.

Thanks, Sumeet.

You know, your family will be
so proud of you.

Oh, thanks, Andy.

I love you, too. Thank you so much.
Your warmth is just infectious.

It really is.
Oh, thank you so much.

(SPEAKS INDISTINCTLY)

Oh, sweet baby.

If I dreamt of starting Sauce Boss
from a home kitchen

and to have my sauce available at
all Coles stores Australia-wide...

Yeah, Sauce Boss!

Happy feet!

..this is life-changing for me.

This is dreams
becoming reality for me.

And I've only just
started the journey,

so, I'm so ready for this.

ANDY: Righto.

I know that was tough, but there's
still some good news to come.

It's a roller-coaster today.

Yeah.

We have a winner to announce.

Top dish today.
It was an absolute banger!

So, congratulations...

..Harry!

(CHEERING, LAUGHTER)

So, before we tell you
what you won...

HARRY: Yeah.

..we've got a huge announcement
to make.

And when I say huge, it doesn't
get any bigger than this.

Oh, my God.

Are you ready to find out
what it is?

Yeah.
Oh, my God.

I said, are you ready
to find out what it is?

ALL: Yes!

Are you sure?
Yes!

Come on.

Pack your bags -
we're going to Hong Kong!

You'll all be flying direct
from Melbourne to Hong Kong

on Cathay Pacific.

And, Harry, you'll be flying
Cathay Pacific business class!

(CHEERING, LAUGHTER)

How's that, mate?
You ever had a flatbed before?

Glass of champagne?

Oh, mate, I don't think I've ever
won anything in my life before,

and I've never flown business class.

Well, Mimi, you're from
Hong Kong, right?

JEAN-CHRISTOPHE:
Yeah, that's right, Mimi.

You have family there?
Yeah. All of them.

Pezza! First time overseas, mate!

And Tassie to Melbourne
doesn't count.

My missus is gonna kill you guys.

I'm sure of that.

Righto, crew, head on out -

you got a flight to catch.

Bye!

Goodnight, everyone! Well done!

(ALL CHATTER EXCITEDLY)

Business class! (LAUGHS)

Just bring the champers down to me.
Oh, mate, how good's that?

Yeah, come on. I'll let you up.
I'll let you up.

(LAUGHS)

ANNOUNCER: Sunday night
on MasterChef Australia...

How good is this?!

This is unreal!

..Hong Kong turns it on.

Come on! let's go!

I can't believe it!

Look at this.

City of dreams.
Yeah.

Epic locations...

No way!

Oh, my God!

..will inspire

truly phenomenal
food.

Captions by Red Bee Media